Monday, October 18, 2010

Pumpkin Pancakes

Dessert or Breakfast??


2 cups all-purpose flour

3/4 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons melted butter

2 tablespoons vinegar


1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, about 1/4 cup for each pancake. Brown on both sides and serve hot. Top with caramelized apples and fresh whipped cream.

Caramelized Apples

3 Granny Smith apples

4 tbsp. unsalted butter

2 tbsp. brown sugar, or to taste

Peel and quarter the apples, removing the cores. Slice each quarter into thin slices. In a nonstick skillet, heat the butter. When it is melted but not browned, add the apples and saute them over high heat for 2 minutes, turning them often so the cut sides brown. Sprinkle them with the sugar and continue cooking for 2 minutes more or until the sugar caramelizes and the apples are just tender. Serve at once.